This evening, I racked my first batch of wine from the 6 galon primary
fermenter into a 6galon Carboy. Since the kit I am using is actually for 5
Galons, the must only reaches the shoulder of the carboy. I have received
conflicting information on wheter to worry about topping off at the start of
seconday fermentation. Should I go out and buy a few bottles of
commercially produced Zinfindel to bring the level to the neck, or should I
be OK as long as I have an airlock installed?

Thanks,

Chris Hertling
North Kansas City, MO